© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp cumin seed
1 tbsp tumeric
1 tbsp olive oil
2 lbs TURKEY BREAST, cut into thinly sliced strips
24 Each wooden skewers, soaked in water for 24 hours
1/2 c creamy peanut butter
2 c coconut milk, heated
1/4 c fresh lime juice
2 tbsp nam pla (fish sauce)
2 tbsp soy sauce
16 c mixed greens, washed and dried
1/2 c cilantro, chopped
2 Each mangos, peeled and sliced
2 Each cucumbers, thinly sliced
Lightly toast the cumin seed, cool and grind to a powder. Combine the cumin, turmeric and oil to form a paste. Toss the sliced turkey breast in the herb mixture, coating well. Cover, refrigerate and marinate for at least 1 hour.
Thread the marinated turkey evenly onto the pre-soaked skewers with an even distribution of poultry on each skewer. Cover, refrigerate and reserve for service.
Over low heat, allow the peanut butter to soften in a saucepan. Whisk in the heated coconut milk and stir until smooth. Remove from the heat and allow to cool for several minutes. Whisk in the lime juice, fish sauce and soy sauce.
Grill the reserved turkey skewers until cooked through.
For each order, toss 2 cups of the mixed greens with a tablespoon cilantro and 2 ounces of dressing. Place greens on a chilled plate and garnish with fanned mango slices and cucumbers.
Place 3 warm turkey satay skewers atop each salad and drizzle additional dressing over top of salad.
Total Calories 420
Calories from Fat 210
Total Fat 23 g
% Daily Total Fat 35
Saturated Fat 13 g
% Daily Saturated Fat 65
Cholesterol 75 g
% Daily Cholesterol 25
Sodium 760 mg
% Daily Sodium 32
Total Carbohydrates 21 g
% Daily Total Carbohydrates 7
Dietary Fiber 6 g
% Daily Dietary Fiber 24
Sugars 12 g
Protein 36 g
% Daily Protein 70
% Daily Vitamin C 70
% Daily Calcium 15
% Daily Iron 35